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Show Kitchen and Cable. LENTEN MENUS. BREAKFAST. Gluten Grits. . Sugar and Cream. Baked Eggs. Potatoes Saute. POpovers. Coffee. ' LUNCH. Creamed Codfish on Toast. Minute Pudding. Tea. DINNER. Potato Soup. Salmon Loaf. Cream Sauce. Boiled Rice. Parsnips. Celery Mayonnaise. Wafers. Cheese. Baked Bananas. Coffee. BREAKFAST Fruit. Granola. Sugar and Cream. Fried Smelts. Philadelphia Potatoes. " Parkerhouse Rolls. Coffee. LUNCH. Potato Chowder. Tea. Fried Bananas With Orange Juice. DINNER. Onion Soup. Deviled Clams. Mashed Potatoes. Creamed Carrots. Tomato Jelly Salad. Wafers. ' Cheese. Prune Shortcake. Cqffee, ' ' Table Talk. Use For Potato Parings. To cleanse the inside of A'ases, decanters de-canters or any dish that has become discolored fill them with potato parings, par-ings, cover Avith water and alloAv them to stand several hours, or better still, all night. In the morning wash out Avith tepid Avater. This process will cleanse satisfactorily and will not injure in-jure the surface as do the shot and other hard 'substances used for this purpose. .. ' - How to Serve Canned Salmon. Canned salmons is often made to serve as a luncheon dish and if serA-ed properly is Aery . appetizing. Heat the salmon, pour out on a flat dish, garnish gar-nish with toast and slices of hard-boiled hard-boiled eggs. , Sweet Potato Pudding. Take one cupful of mashed sweet potatoes and stir with it the beaten yolks of three eggs, one cupful of sugar, a half-cupful of molasses, a pinch of salt, a little grated, and milk enough to-make a batter. Bake in a moderate oven. A Scotch Soup. Boil a minced onion in a quart of milk, putting in a pinch of soda to prevent curdling. Strain through your A-egetable press into a Baucepan, and stir in two eA-en tablespoonful of flour rubbed into the same quantity of butter. but-ter. Season Avith paprika, salt, a tablespoonful ta-blespoonful of finely minced parsley and one of young onion tops, also chopped small. Stir to a smooth cream and simmer three minutes. Put four or five poached eggs into the tureen and pour the soup carefully upon them. This is a cheap and excellent soup. Useful to Know. That celery is good for nervous people peo-ple who should take it in some form, either cooked or raw, every day. That onions, have great value as a disinfectant, it is said that if placed in a room Avhere . there is smallpox they will prevent contagion. That a single teaspoonful of poav-dered poav-dered alum Avill nnrifv fnnr oaiuno' of Avater. If first stirred and then left j to stand it will precipitate to the bottom bot-tom all the impure particles, and Avill render the Avater almost as pure and fresh as if drawn from a spring. That the girl of a sunny presence is much more likely to. be popular than she of many . accomplishments, sans sunshine. That sleeping Avith the mouth open AA-eakens the lungs. - Before baking a bluefish the Creole cooks pour over it a sauce made from fresh or canned tomatoes in-hlch garlic gar-lic is chopped.- Mt js .then baked until the flesh of the fish: flakes, admitting I the sauce. 1 To make sealing -Avax .for fruit cans, , take eight ounces of rosin, two ounces of-gum shellac-and a half of beesh-wax. beesh-wax. Melt all together. Thjs . will make a quantity, and may be" melted for use when Aanted. Thick brown paper should be laid under carpets if the patent lining is r not to be had. It saves Wear and prevents pre-vents the inroads of moths, which, howeA-er. aIU seldom give trouble if salt is sprinkled around the edges Avhen the carpet is laid. Nothing looks worse than grimy matting, mat-ting, and yet it is not difficult to keep it in good condition. First have it Avell ! shaken to remove all dust, and then j Avash it with salt and water. It must not be made too Avet and Avell dried ' afterwards with a cloth. If, there are ; any stains alcohol -will remove them. Catholic Mirror. ... " |